Sunday, May 1, 2016

Coconut Banana Bread

Okay, you have to like (LOVE) coconut to enjoy this recipe. I mean really love. I took a heritage recipe and updated it for my dairy-free home and added coconut to complement the subtle flavor that the coconut oil adds to this recipe. I included the original ingredient information in (parenthesis) so you can use those if you like a traditional banana bread.

Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
In a large bowl, stir
together the melted coconut oil and sugar. Add the eggs and vanilla, mix
well. Combine the flour, baking soda and salt, stir into the oil and sugar mixture until smooth. Finally, fold in the Tofutti sour cream, coconut shreds and
bananas. Spread evenly into the prepared pan.
Bake for 60-70 minutes, or until a toothpick inserted into the center
of the loaf comes out clean. Cool loaf in the pan for 10 minutes before
removing to a wire rack to cool completely.

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About Me

I live and work in a small town. I enjoy my simple life. I make, I muse. I cook with my family in a house that's pushing 150 years old. I love what I do and always try to do more. I have a fun little blog about the food I make and share. I hope you enjoy it. Email me about the blog here: marcycancook@gmail.com